Fibersym® RW, a granular RS4-type resistant wheat starch, allows formulators to boost the fiber content and to lower calories of a diverse line of food products while delivering health benefits to consumers. It also can be produced as a gluten-free ingredient, providing additional flexibility in food product development. Recognized by the U.S. Food and Drug Administration as a dietary fiber, Fibersym also has achieved low FODMAP certification from Monash University and supports the low FODMAP diet.
Fibersym delivers a minimum of 90% total dietary fiber on a dry basis (AOAC Method 991.43) and contributes 35.1 calories per 100 grams or ~0.4 calories per gram. Fibersym exhibits physiological effects that are beneficial to human health such as lowering postprandial blood glucose and insulin levels, lowering blood cholesterol, and reducing waist circumference and body fat percentage, which can reduce the risk of being overweight or obese. It can also be produced to meet FDA guidelines on gluten-free foods of less than 20 parts per million gluten.
Fibersym meets the FDA’s new definition of dietary fiber under the cross-linked phosphorylated RS4 category and the new nutrition facts labeling regulations issued in May 2016. As an RS-4 type resistant starch, Fibersym is indigestible in the upper gastrointestinal tract. It promotes gastrointestinal health by increasing colonic fermentation/short-chain fatty acid production and contributes to positive modulation of colonic microflora.
Low FODMAP Certified
The Low FODMAP Certification is administered by Monash University in Melbourne, Australia, where scientists pioneered the early research and clinical studies on short-chain carbohydrates that comprise FODMAP.
FODMAP constitutes a group of nondigestible short-chain carbohydrates, stands for Fermentable Oligosaccharides, Disaccharides, Monosaccharides and Polyols.
Those nondigestible, rapidly fermentable short-chain carbohydrates are comprised of fructans, galacto-oligosaccharides, lactose, fructose, sorbitol and mannitol among others. Consumption of a high FODMAP food increases the fermentable load and volume of liquid in the colon resulting from poor absorption of the short-chain carbohydrates in the small intestine causing rapid fermentation by gut microbiota and osmotic action in the colon.
A low FODMAP food is highly desirable to help manage symptoms that can arise from consumption of high FODMAP food such as recurring episodes of abdominal pain, bloating (distension), flatulence and change in bowel habits (diarrhea, constipation or both), especially for sensitive individuals and people suffering from irritable bowel syndrome or inflammatory bowel disease.